The difference between apple juice and cider

Apple juice or cider? Records indicate that drinking cider goes back to at least 55BC. At this time, the Romans had arrived in England and came across locals drinking cider beverages made from apples, according to the DrinkFocus.com article "The History of Apple Cider."

These days, however, it is common to see apple juice sold throughout the year. What then, is the difference between apple juice and apple cider? The answer, very basically, is that apple juice undergoes more processing than apple cider, which gives it a longer shelf life, allowing it to be consumed all year rather than just in a particular season like cider.

What is Apple Cider?

Apple cider is made by extracting the juice from a collection of apples. Apples are first ground or crushed into a pulp. The pulp is then put into cloth containers and pushed until all of the juice is collected. The result is apple cider.

Sometimes cider is pasteurized, but it does not have to be. According to the New York Apple Association, the "pasteurization process involves heating the freshly pressed cider to 160 degrees for a few seconds." This heat kills any bacteria that may have been present in the juice. After the cider is heated, it is cooled immediately so it does not have a "cooked" taste.

What is Apple Juice?

As AllAboutApples.com writes, "Apple juice has been filtrated, pasteurized, and vacuum sealed to give a longer lasting, clearer looking product." Often, extra water is added to apple juice for flavour and clarity.